My consolation for summer ending is the arrival of Fall, the magical transition that eases us into the coming colder months. The air is crisp and cool without the icy sting of winter. I love how the trees drop their leaves creating a carpet of orange and yellow hues. Yes, I’m going to miss summer’s yummy bounty but the fall season does have it’s rewards. From our weekly trek to the farmer’s market we brought home a variety of beautiful apples and pears instead of peaches and plums. Not a bad trade off.
Too lazy to make a pie I mulled over what to do with the apples, my aha moment came quickly, apple crisp.
Let me get straight to the point. There is never enough of the oatmeal, sugar, buttery goodness blanketing the apples. Are you with me? Oh yeah you are, more buttery, crunchy sweet topping please. Don’t get me wrong, I love the apple filling-warm, slightly sweet and spiced with cinnamon and mace. But I freely admit to being a topping junkie. My go to recipe is an adaptation of one I found in The Family Baker by Susan Purdy and yes, she too thinks you can never have enough of the crumble topping. Feel free to tweak this recipe to your liking. When my kids were little they liked all things sweet so of course I used only golden delicious apples then (sometimes I would sneak in a fuji). Now a days I use a mix similar to my apple pie. Pippins, jonagolds, mutsus, and fujis in 1:1 ratio. Explore your farmer’s market there are so many great apples to try right now. Ask your friendly apply purveyor which ones hold up well when baked. I like to add pecans to my crisp, I’m sure walnuts or almonds would work well too. The original recipe calls for nutmeg, I like mace. Whatever you do…
Don’t forget a scoop or two or three of vanilla ice cream, makes it even better!
- 5-6 apples, peeled, cored and sliced (~6 cups of apples) any combination of apples. For a more tart filling use Pippins or Granny Smiths. For a sweeter filling use a combination of Fuji's, Golden Delicious and Pippins (approximately 2 of each)
- 1/4 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 1/4 t grated nutmeg or mace
- juice of 1/2 lemon
- dash of salt
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 3/4 cup all purpose flour
- 1/2 cup old fashioned oatmeal (not instant or quick cook)
- 1 stick of unsalted butter, softened
- 1/4 teaspoon salt
- Mix topping ingredients with pastry blender or fingers until crumbly.
- 1/2 cup chopped pecans or walnuts (optional)
- Preheat oven to 350 degrees.
- Butter a 9 inch deep dish casserole or gratin dish.
- Combine sugar, cinnamon, nutmeg, salt and lemon juice with apples.
- Pour apple mixture into dish. Top with crumble mixture.
- Bake for approximately 40-50 minutes until topping is browned and apples are soft when pierced with a knife.
- Serve warm with vanilla ice cream or custard sauce.